Tuscan Chicken Liver Crostini (aka Crostini di Fegatini)

‘Beauty is in the eye of the beholder’.

Try as I might, I could not make this look attractive. Whizzed-up chicken livers failed to resemble anything other than an accident on my little piece of bread. I am perhaps comforted slightly that my sister’s trattoria experiences of fegatini in its homeland of Toscana, have conjured up not dissimilar remarks. But close your eyes and let yourself be bewitched by the taste.

🐔 Makes 4 crostini

• chicken livers

• sherry

• extra-virgin olive oil

• salt & pepper

• tsp capers

• 50g tin anchovies (in olive oil)

1. Glug into your frying pan extra-virgin olive oil.

2. Heat up, and then add your chicken livers.

3. Give a generous splash of sherry and a heaped tsp capers.

4. Finely dice your anchovies, and throw into the pan also.

5. Take off the heat, and chuck into your blender.

6. Give it a whizz, accept that it's NEVER going to look good, and chuck it onto your crostini. 7. Looks can be deceiving, but the taste-buds never lie.